Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 avocado, mashed
- 1 lemon, juiced
- 1/4 cup chopped fresh cilantro
- Cooked quinoa or brown rice, for serving
Instructions:
Preheat oven to 400°F (200°C). Toss sweet potato and chickpeas with olive oil, cumin, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
While the vegetables are roasting, prepare the avocado dressing by combining mashed avocado, lemon juice, cilantro, salt, and pepper in a small bowl.
To assemble the bowls, divide cooked quinoa or brown rice among four serving bowls. Top with roasted sweet potatoes and chickpeas, and drizzle with the avocado dressing.
Serve immediately and enjoy!